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Topic: Aye Carumba! Macho Deep Dish (Read 5332 times)

After making pizza following the recipes from this site for the last five weeks, tonight I wanted to do something a little different. Thursday I made a deep dish dough following the recipe developed by Loowaters. After weighing the flour I removed about a quarter cup and replaced it with corn flour back to weight. Not corn meal. I was hoping to get a bit more corn flavor to the crust for the pizza I had in mind. The dough did not come together quite as nicely as my previous attempts. I added a bit of oil at the end and did a little hand shaping. I proofed in the oven using the proofing mode for 1.5 hours until doubled, punched down, then proofed for another hour. Then into the fridge. I put the dough to use tonight after a 1.5 hour rise on the counter. It was as easy to work with as the non-corn flour dough.

I greased my pan with corn oil hoping again to impart more corn flavor to the crust. After shaping the dough to the inside of the pan, I added Chihuahua cheese, par-cooked chorizo and longuiza sausage (glad I par-cooked, very greasy), roasted poblano pepper strips, and black beans. For the sauce I made a roasted tomatillo-chipotle salsa (Rick Bayless's Mexican Kitchen). I topped the sauce with a sprinkling of shredded Cotia cheese.

After baking for 25-27 minutes at 450, I added some fresh chopped cilantro. I served with lime slices for a zesty squirt and Mexican crema. It was one spicy and flavorful pie. My wife thought the crust could have passed for a corn biscuit.

Might be sacrilege as a Chicago pie, but it was really good. Here's a couple pictures. Thanks again, everybody. Still having a blast making pizza.

Templeof, the original recipe developed by Loowaters results in a Lou Malnati's style crust. I added the quarter cup of corn flour and greased the pan with corn flour in hopes of achieving that same Lou Malnati's texture but with more corn flavor. A flavor closer to what you would find in a soft corn tortilla made with fresh masa. While the crust did not have corn flavor anywhere near that pronounced, it was notable while retaining the biscuit type texture of a pizza crust.

Bob, I don't think Musky has checked in since last year. This post thread started in 2007.

I am curious about the corn flour; same as masa flour?

Ooops...I checked his recent posts and read it as Jan. '12 when in fact it's '11. Need to polish my glasses.Anyway,in keeping with the Mexican theme and Musky stating that it tasted along the lines of a tortilla. I would assume that he was indeed talking about masa, Ed. Wiki calls corn flour masa. I've worked with masa before and it is definetely more "flour" like than cornmeal. Hope that helps...

Well, this is a late reply, but I've recently been browsing the forum and have made a few posts after quite some time away. I actually have three dough balls in the working right now for tomorrows pizzas.

What is used for corn flour in that pizza was something like the picture below. That sure was a fun pizza to make. More fun to eat.

Have you repeated that pie and crust? I would hit that JUST LIKE a Musky. You are obviously from MN/WI with a handle like that!!

jon

I have not repeated it. Getting back into the pizza scene after a time away. And yep, I'm a Cheesehead. Dying the last four weeks watching the Pack lose, and then worse tie the stinking Vikings, while waiting for Rodgers to come back.

I have not repeated it. Getting back into the pizza scene after a time away. And yep, I'm a Cheesehead. Dying the last four weeks watching the Pack lose, and then worse tie the stinking Vikings, while waiting for Rodgers to come back.

Kevin

Lmao, Go Vikes! How did McCarthy not go for the end zone on 4th down in OT? Vikes have 4 Epic collapses this season. Anyways, glad we made your playoff chances dimmer and still secured our top 3 pick.